Sheet pan beef kebabs with chickpea rice pilaf and chopped salad

Quarter the onion and chop it very fine in a food processor, into a big bowl.

Chop the parsley and the jalapeno fine in the food processor and add to the onion.

Add the ground beef, salt, granulated garlic powder and black pepper and mix thoroughly so no kebab is saltier than another.

Drizzle a half sheet pan with olive oil and rub it to coat evenly.

Press the meat into a flat layer over about three quarters of the pan, leaving a quarter free for the vegetables so the kebabs are not too thin.

Press ridges into the surface with a dough scraper, then cut the slab vertically into slices as thick as you like and separate them slightly.

Cube some red onion and quarter the tomatoes onto the free side of the pan, drizzle the vegetables and the kebabs with oil and salt the vegetables.

Preheat the oven to 425F.

Rinse two cups of rice three or four times in cold water and soak 10 minutes.

Heat olive oil in a pot, add the washed and drained chickpeas with a little salt and fry about five minutes for a little colour.

Drain the rice, add it to the pot with two teaspoons salt and two cups water or lemon broth, and bring to a boil.

Reduce to low, cover and cook 20 minutes, then fluff gently off the heat.

Bake the kebab pan on the top rack 15 minutes.

Switch to the broiler and broil the kebabs and vegetables four to five minutes for colour, which evaporates some of the juices.

For the salad, dice tomatoes, finely chop red onion, add parsley, a squeeze of lemon, salt and sumac and mix.

Serve the kebabs over the rice with the salad, the pan vegetables and a spicy green sauce, tzatziki or shawarma sauce; the liquid left in the pan keeps the kebabs juicy.